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Books > Science & Mathematics > Biology, life sciences > Biochemistry
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Food Allergens - Biochemistry and Molecular Nutrition (Hardcover, 2014 ed.)
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Food Allergens - Biochemistry and Molecular Nutrition (Hardcover, 2014 ed.)
Series: Research and Development
Expected to ship within 10 - 15 working days
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A food allergen has the ability to first elicit an IgE response,
and then, on subsequent exposures, a clinical response to the same
or similar protein. How harmless food protein becomes recognized by
the mucosal immune system as an allergen remains an open question
and more data are needed to explain how regulatory mechanisms of
the mucosal immune system fail and result in allergic sensitization
to dietary antigens. Some biochemical characteristics associated
with food allergens, such as the presence of multiple, linear
IgE-binding epitopes and the resistance of the protein to digestion
and processing, seem to predominate among food allergens. Digestion
susceptibility of food allergens that sensitize via the
gastrointestinal tract and stability to food processing conditions
are inherently related to protein structural features. Thereby,
physiological changes in the digestion process, pathological
conditions affecting digestion, as well as procedures and food
processing conditions that affect protein structure may all have a
profound effect on the sensitizing potential and allergenicity of
food proteins. In addition, signals coming from the diet and micro
biome can modulate regulatory mechanisms of the mucosal immune
system and influence mucosal immunity and intestinal barrier
function. The detection of allergenic ingredients in food products
has received increased attention from the food industry and
legislative and regulatory agencies over recent years. This has
resulted in the improvement of applied safety measures that provide
protection for food-allergic consumers and development of sensitive
and highly specific analytical methods of food allergens detection.
Food allergy is an important and common health issue and therefore
there is a need to characterize the sensitizing potential of newly
introduced proteins in genetically engineered foods. A combination
of in vitro and in silico methods provide information that
contributes to safety assessment. Suitable in vivo models may
provide a more holistic assessment of allergenic potential of novel
food proteins.
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